Home  ›  Instant Pot American Chop Suey Frozen Beef

Instant Pot American Chop Suey Frozen Beef

Written By Saturday, June 4, 2022 Add Comment Edit

Chinese stir-fried noodles

Chow mein
Homemade Chow mein with shrimps and meat with a choy and Choung.jpg

A plate of chow mein

Course Main course
Place of origin China
Region or state Guangdong
Serving temperature Hot
Main ingredients Noodles, soy sauce, vegetables
Variations Chicken, pork, beef, shrimp, tofu
  • Cookbook: Chow mein
  • Media: Chow mein
Chow mein
Traditional Chinese 炒麵
Simplified Chinese 炒面
Literal meaning "Stir-fried noodles"

Chow mein ( and , simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of Chaomian were developed in many regions in China; there are several methods of frying the noodles and a range of toppings can be used.[1] It was introduced in other countries by Chinese immigrants.[1] The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad.[2] It is particularly popular in India,[3] Nepal,[4] the UK,[5] and the US.

Etymology [edit]

The words chow mein is the Americanization of the Chinese term chaomian (Chinese: 炒麵; Chinese: 炒面; pinyin: Chǎomiàn ).[1] Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (USA) in 1906.[6] The term Chow mein means 'stir-fried noodles', also loosely translating to "fried noodles" in English, chow (Chinese: 炒; pinyin: Chǎo ) meaning 'stir-fried' (or "sautéed") and mein (Chinese: 麵; Chinese: 面; pinyin: Miàn ) meaning 'noodles'.

Regional cuisine [edit]

American Chinese cuisine [edit]

Chaomian was introduced from China into the United States by Chinese immigrants who came from the Guangdong provinces in the California 1849 Gold Rush era bringing with them their Cantonese style of cooking.[1]

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized Chinese restaurants. Vegetarian or vegan chow mein is also common.

There are two main kinds of chow mein available in the American market:

  1. Steamed chow mein, and
  2. Crispy chow mein.

The steamed chow mein has a softer texture, while the latter is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.[7]

Crispy chow mein either has onions and celery in the finished dish or is served "strained", without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.[8]

There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy kind.[9] At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried[10] and could be crispy "like the ones in cans"[11] or "fried as crisp as hash browns".[12] At a few East Coast locations, "chow mein" is also served over rice.[13] There, the steamed style using soft noodles is a separate dish called "lo mein". On the West Coast, "chow mein" is always the steamed style, and the term "lo mein" is not widely used.[7] [8]

The crispy version of chow mein can also be served in a hamburger-style bun as a chow mein sandwich.[8]

There are also variations on how either one of the two main types of chow mein can be prepared as a dish. When ordering "chow mein" in some restaurants in Chicago, a diner might receive "chop suey poured over crunchy fried noodles".[14] In Philadelphia, Americanized chow mein tends to be similar to chop suey but has crispy fried noodles on the side and includes much celery and bean sprouts and is sometimes accompanied with fried rice.[15] Jeremy Iggers of the Star Tribune describes "Minnesota-style chow mein" as "a green slurry of celery and ground pork topped with ribbons of gray processed chicken".[16] Bay Area journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota.[17] A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts.[18] [19] Another Minnesotan variant includes ground beef and cream of mushroom soup.[20]

Food historians and cultural anthropologists have noted that chow mein and other dishes served in Chinese American restaurants located away from areas without any significant Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preference of the local dominant population.[21] [22] As an example, the chow mein gravy favored in the Fall River area more closely resembles that used in local New England cooking than that used in traditional Chinese cooking. The creator of canned chow mein, who founded the food manufacturer Chun King, admits to using Italian spices to make his product more acceptable to Americans whose ancestors came from Europe.[23]

In 1946, one of the first companies to market "chow mein" in a can was Chun King.[24] The product's creator was Jeno Paulucci, the son of Italian immigrants, who developed a recipe based mostly upon Italian spices that would be better catered to the food preferences of European immigrants and some Americans of similar ethnic origins.[23] [25] [26] [27] To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.[25] Paulucci's company became so successful selling canned chow mein and chop suey that President Gerald Ford quipped, "What could be more American than a business built on a good Italian recipe for chop suey?" when praising Paulucci accomplishments with Chun King.[23] [28] After Paulucci sold Chun King in 1966, the company would be sold several more times more until it was dissolved in 1995.[29]

By 1960, Paulucci described in The New York Times that "At Chun King we have turned out a 'stew-type' chow mein. I'd guess this type has been around for thirty - maybe forty - years. To make it, all the meat, seasonings and vegetables are dumped into a kettle and stewed for hours - until everything is cooked."[30]

Outside of Chinese restaurants, what is labeled as chow mein is actually a chop suey-like stew that has very little resemblance to actual chow mein. As an example the official U.S. military recipe (which is employed by cooking facilities of all four American military services) does not include noodles and has instructions to serve the dish over steamed rice and can serve 100 persons per batch.[31] [32]

Canadian Chinese cuisine [edit]

Canadian westernized Chinese restaurants may offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein. Cantonese style chow mein contains deep-fried crunchy golden egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, Chinese roast pork (char siu), chicken, and beef, and is served in a thick sauce. Plain chow mein is similar to other Western chow meins but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely. The Japanese Canadian community also have their own version of chow mein that might include dried seaweed and pickle ginger and could be served in a bun.[33] [34]

In Newfoundland, their chow mein does not contain any noodles. In place of noodles, cabbage cut in such a way to resemble noodles are used as a substitute. Although no one knows the reason why this change had occurred, it is believed that the island remoteness in the North Atlantic during its history as an independent self-governing British dominion contributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.[35] [36]

Caribbean Chinese cuisine [edit]

Many West Indian people include chow mein in their cuisine, especially peoples from islands like Trinidad and Tobago[37] [38] and Jamaica[39] [40] which include a significant ethnic Chinese population; much of the cooking has infused itself into the population in general. As well, in the South American countries Guyana[41] [42] [43] and Suriname (known by its Dutch name "tjauw min" or "tjauwmin")[44] [45] where the culture and cuisine is similar to that of the Caribbean's. These chow mein dishes are cooked in a similar manner, with green beans, carrots, peas, onions and sometimes other vegetables. Meat used is mostly chicken but sometimes pork or shrimp. The Surinamese version may use a pork sausage as the meat.[44] The main difference is that local spices are added, and the dish is often served with hot Scotch bonnet peppers or pepper sauce.

In Cuba, aside from the foreign-owned tourist hotels which often serve Western-style Chinese food, local Chinese restaurants can be found in Havana that offer a distinct Cuban style.[ citation needed ]

Central America [edit]

In Panama, chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.[46] [47] Another recipe includes canned corn.[48] In El Salvador, chow mein may contain carrots, cabbage, and/or broccoli.[49] [50]

Indian Chinese cuisine [edit]

Bangladeshi-style chow mein

Chow mein is also common in Indian Chinese, Bangladeshi Chinese,[ citation needed ] and Pakistani Chinese cuisine. In India, it was introduced by the Chinese of Calcutta. It is usually offered Hakka-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots. In the New Delhi area, chow mein can sometimes include paneer with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.[51] [52] Kolkata has its own variant that is called Calcutta Chow Mein or Calcutta Chowmin that also includes green chilli, chilli garlic, or hot garlic.[53] The Pakistani version includes carrots, cabbage, peppers, spring onions, chilies, and ginger garlic paste.[54]

Indonesian Chinese cuisine [edit]

There are two Indonesian versions of chow mein. One is Mie goreng, which is (sometimes spicy) stir-fried noodle dish with variants of toppings, and the other is a crispy noodle dish topped with sauce that is pretty popular and existed in virtually all Chinese restaurant in Indonesia. It goes popular with the name of I fu mie or Mi Siram, literally means drenched noodle, in Indonesian Chinese cuisine. In Indonesia, i fu mie is usually served with thick egg sauce with cauliflower, broccoli, mushroom, kekkian or prawn cake, and chicken. Several varieties does exists such as vegetarian and seafood that contains squid, prawn and fish instead of kekkian. The dish is often confused with Lo mein.

Mauritian Cuisine [edit]

In Mauritius, Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".[55] [56] [57] The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn ) and french word for "fried".[56] It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.[58] It was mainly eaten by the Chinese community who settled in Mauritius and eventually evolved in a distinctively Mauritian dish diverging from the original recipe.[59] It is a classical Sino-Mauritian dish which is eaten by all Mauritians regardless of ethnicity,[60] reflecting the influence of Chinese and/or Sino-Mauritian community despite being one the smallest community on the island.[58] [61] It is a very common street food and can be found in almost all restaurants on the island.[62] [60] [58]

Mexican Chinese cuisine [edit]

Chow mein has gained popularity in Mexico,[ citation needed ] which received waves of Chinese immigrants in the past, particularly in northwestern Mexico. Mexicali, a city in Baja California, is known for its distinct style of chow mein, which typically use Mexican ingredients as substitutes for traditional Chinese ones, an adaption that was made by Chinese immigrants settling the area.[63] [ failed verification ] [ original research? ]

Nepalese cuisine [edit]

Nepalese-style hot chicken chow mein

Tibetans who settled in Nepal brought chow mein with them.[ citation needed ] It is a popular fast food in Nepal.[64] [65] The Newari people of the Kathmandu Valley use water buffalo meat and chicken in their cuisine, and chow mein in Nepal is often cooked with onion, vegetables and buff (water buffalo meat).[64] [66] [67] [68]

Peruvian Chinese cuisine [edit]

Peruvian Tallarin Saltado

Chinese food (Chifa) is very popular in Peru and is now a part of mainstream Peruvian culture. Chow mein is known to Peruvians as Tallarín saltado and may contain peppers, onions, green onions, and tomatoes. Chicken or beef are the preferred meats used in this Peruvian variant.[69] [70] [71] [72]

See also [edit]

  • Chinese noodles
  • Chop suey (stir fried meat, bean sprouts, cabbage, celery)
  • Chow fun
  • Chow mein sandwich
  • Fried noodles
  • List of Chinese dishes
  • Lo mein
  • Mein gon (crunchy chow mein cracker-noodles)
  • Mie goreng (Indonesian and Malaysian versions of chow mein)
  • Pancit (Filipino version of chow mein)
  • Yakisoba (Japanese version of chow mein)

References [edit]

  1. ^ a b c d Smith, Andrew F. (2013). The Oxford encyclopedia of food and drink in America. Vol. 1 (2 ed.). Oxford University Press. pp. 403–404. ISBN978-0-19-973496-2. OCLC 781555950.
  2. ^ Cho, Lily (2010). Eating Chinese. University of Toronto Press. p. 51. ISBN9781442659995.
  3. ^ Ahuja, Aashna (2015-11-27). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Archived from the original on 2016-01-03. Retrieved 2016-02-03 .
  4. ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN9781742203614.
  5. ^ Mason, Laura (2004). Food Culture in Great Britain . Greenwood Publishing Group. p. 163. ISBN9780313327988.
  6. ^ Wilkinson, Endymion Porter (2000). Chinese history : a manual (Rev. and enl ed.). Cambridge, Mass.: Published by the Harvard University Asia Center for the Harvard-Yenching Institute. p. 648. ISBN0-674-00247-4. OCLC 42772193.
  7. ^ a b "Chow mein noodles, fried". GourmetSleuth. Archived from the original on 2015-07-14. Retrieved 2015-06-16 .
  8. ^ a b c "The pounds – of noodles – pile up at chow mein factory". Made In Fall River. 2008-09-23. Archived from the original on 2013-12-06. Retrieved 2010-09-12 .
  9. ^ Etter, Gerald (1988-11-09). "Classic Cantonese Chow Mein With Fried Noodles – That Was Then. Sophistication, Freshness And Delicacy – This Is Now". The Philadelphia Inquirer. Archived from the original on 2016-03-03. Retrieved 2013-10-19 .
  10. ^ Kilgannon, Corey (1997-11-23). "In Search of Chow Mein". The New York Times. Archived from the original on 2017-09-14. Retrieved 2017-02-06 .
  11. ^ Hansen, Barbara (2000-04-19). "Chow Mein Lives". Los Angeles Times. Archived from the original on 2013-10-24. Retrieved 2013-10-18 .
  12. ^ Jacobson, Max (1999-04-15). "Soup That Bowls You Over: One man's quest for the perfect won ton min (in America, anyway) ends at Har Lam Kee". Los Angeles Times. Archived from the original on 2013-10-24. Retrieved 2013-10-18 .
  13. ^ Ferretti, Fred (1983-04-13). "Chinese Dishes, American Style". The New York Times. Archived from the original on 2017-07-06. Retrieved 2017-02-06 .
  14. ^ Eng, Monica (2005-11-03). "Theories on origin of other Chinese foods". Chicago Tribune. Archived from the original on 2013-10-19. Retrieved 2013-10-19 .
  15. ^ "Top Spots For Chow Mein In The Region". CBS Philly. 2013-09-10. Archived from the original on 2013-11-05. Retrieved 2013-11-05 .
  16. ^ Iggers, Jeremy (1999-10-27). "Restaurant review: Chow mein". Minneapolis Star Tribune. Archived from the original on 2013-11-05. Retrieved 2013-11-05 .
  17. ^ Wong, William (2010). Yellow Journalist: Dispatches from Asian America. Temple University Press. pp. 92–94. ISBN9781439903599. Archived from the original on 2017-04-20. Retrieved 2016-09-27 . Note: The essay in this book was original published in the July 21, 1988 issue of the East-West News as an article titled "Minnesota Chow Mein".
  18. ^ "Nankin-Style Subgum Chow Mein". The Washington Post. 2007-05-23. Archived from the original on 2011-12-30. Retrieved 2013-11-05 .
  19. ^ Grobe, Crystal (2012-10-09). "Bite Of Minnesota: Subgum Chow Mein". WCCO-TV. Archived from the original on 2013-12-07. Retrieved 2013-11-14 .
  20. ^ "Recipes: Beef Chow Mein Hot Dish". Minneapolis Star Tribune. 2007-01-17. Archived from the original on 2013-12-08. Retrieved 2013-11-14 .
  21. ^ Lim, Imogene L. & Eng-Wong, John (1994). "Chow Mein Sandwiches: Chinese American Entrepreneurship in Rhode Island" (PDF). In Kwok, Munson A. & Quan, Ella Yee (eds.). Origins and Destinations: 41 Essays on Chinese America. Los Angeles: Chinese Historical Society of Southern California, UCLA Asian American Studies Center. pp. 417–436. ISBN9780930377038. OCLC 260218520.
  22. ^ Lim, Imogene (Spring 2006). "Mostly Mississippi: Chinese Cuisine Made In America". Flavor & Fortune. Vol. 13, no. 1. pp. 11–12. Archived from the original on 2013-10-26. Retrieved 2014-06-05 .
  23. ^ a b c Shapiro, T. Rees (2011-11-30). "Jeno Paulucci, pioneer of frozen-food business, dies at 93". The Washington Post. Archived from the original on 2013-11-11. Retrieved 2017-08-25 .
  24. ^ Key, Janet (1989-06-22). "RJR Sending Chun King To Orient". Chicago Tribune. Archived from the original on 2016-03-04. Retrieved 2013-10-21 .
  25. ^ a b Gorman, John (1987-03-23). "Food Giant's Green Thumb Grew 2 Big Successes". Chicago Tribune. Archived from the original on 2013-10-21. Retrieved 2013-10-21 .
  26. ^ Slotnik, Daniel E. (2011-11-25). "Jeno Paulucci, a Pioneer of Ready-Made Ethnic Foods, Dies at 93". The New York Times. Archived from the original on 2017-03-22. Retrieved 2017-02-06 .
  27. ^ Witt, Linda (1976-09-13). "What Makes Jeno Paulucci Happy? Italian Influence, Clean Lakes, Punctuality and Pizza Eaters". People. Vol. 6, no. 11. p. 72. Archived from the original on 2013-10-22. Retrieved 2013-10-21 .
  28. ^ Ford, Gerald R. (1976-09-16). "Remarks of The President at the Italian-American Foundation Bicentennial Tribute Dinner" (PDF). White House. Archived (PDF) from the original on 2014-04-11. Retrieved 2013-11-14 – via Gerald R. Ford Presidential Library.
  29. ^ McQuaid, Kevin L. (1995-04-04). "Chun King Corp. to close plant, eliminate 173 jobs". The Baltimore Sun. Archived from the original on 2015-07-14. Retrieved 2015-06-16 .
  30. ^ Alden, Robert (1960-03-13). "Advertising: Chow Mein to Be Reoriented: Packager Cooks Up Sales Recipe for 'Chinese' Dish". The New York Times. p. F12. Archived from the original on 2018-07-29. Retrieved 2018-07-28 . Alternate Link via ProQuest.
  31. ^ "Chicken Chow Mein (Cooked diced)" (PDF). Armed Forces Recipe Service.
  32. ^ Index of Recipes: Armed Forces Recipe Service; 2003 Index; COG I Stock No. 0530-LP-011-3090 (PDF). Armed Forces Recipe Service. United States Government. 2003. p. L16000. Archived (PDF) from the original on 2013-07-29. Retrieved 2014-02-14 .
  33. ^ Sakauye, Russell (2013-05-29). "The Legacy of the Cumberland Chow Mein". The Bulletin (JCCA). Japanese Canadian Citizens Association. Archived from the original on 2013-09-27.
  34. ^ Bain, Jennifer (2011-03-08). "Japanese-Canadian chow mein: Chow mein — with seaweed and pickled ginger — never tasted so good". Toronto Star. Archived from the original on 2017-11-15. Retrieved 2017-08-25 .
  35. ^ Heintz, Lauryn (2016-04-16). "Chop Suey Nation: A road trip uncovers the lives behind small-town Chinese-Canadian food". Calgary Journal.
  36. ^ Tremonti, Anna Maria (host) (2019-01-31). "Chinese immigrants developed dishes to appeal to Western palates, says Ann Hui". The Current. 1:30 minutes in. CBC Radio One. (full transcript).
  37. ^ Ganeshram, Ramin (2011-02-01). "Recipe: Eight-Treasure Trini Chow Mein". NPR. Archived from the original on 2018-05-27. Retrieved 2018-04-05 .
  38. ^ Ganeshram, Ramin (2011-02-02). "Chinese New Year, Trinidad-Style". NPR. Archived from the original on 2018-05-27. Retrieved 2018-04-05 .
  39. ^ "Spicy Chicken Chow Mein Recipe". Jamaican Medium Foods.
  40. ^ Wong, Craig (2017-10-26). Jerk Chicken Chow Mein. Bon Appétit.
  41. ^ Nelson, Cynthia (2013-01-29). "Guyanese-style chicken chowmein": Sometimes you just crave chowmein. Using chowmein noodles, marinaded chicken, and veggies like beans, carrots, and green onion, you can make your own version at home". The Christian Science Monitor. Archived from the original on 2013-10-19. Retrieved 2013-10-19 .
  42. ^ Seponara-Sills, Jonny & Seponara-Sills, Amy (2011-04-30). "Guyanese chow mein: A traditional Guyanese dish that reveals a fusion of Asian influences". The Christian Science Monitor. Archived from the original on 2013-10-19. Retrieved 2013-10-19 .
  43. ^ "Chicken and Shrimp Chow Mein - Guyanese Style". January 14, 2018.
  44. ^ a b Woei, Patrick (December 2019). "'Tjauwmin', a Surinamese favorite with a Chinese origin". Surinam Airways.
  45. ^ "Wat is Surinaamse Tjauw min?" [What is Surinamese Tjauw min?]. Smaakvol NH (in Dutch).
  46. ^ "Chow mein de pollo" [Chicken Chow Mein]. Recetas de Panamá (in Spanish).
  47. ^ "Choe mein de Puerco" [Pork Chow Mein]. elistmopty (in Spanish). 2019-05-16.
  48. ^ Montenegro, Nayla (2007-03-30). "El "Chow Mein" es panameño" [The "Chow Mein" is Panama]. Panamá América (in Spanish). Archived from the original on 2015-07-14. Retrieved 2015-07-13 .
  49. ^ "Chao mein con pollo salvadoreño" [Salvadorean Chicken Chow Mein]. Recetas del Salvador (in Spanish).
  50. ^ "Chow mein salvadoreño" [Salvadorean Chicken Chow]. SaborlLatino503 (in Spanish).
  51. ^ "Recipe: Egg Chowmein". Zee News. 2013-01-21. Archived from the original on 2013-12-17. Retrieved 2013-11-14 .
  52. ^ Shaw, Kanchan (2010-03-17). "Egg Hakka Chowmein". Gourmet India. Archived from the original on 2013-12-17. Retrieved 2013-11-14 .
  53. ^ Bhattacharya, Chandrima S. (June 21, 2015). "Long live chow mein: Hakka or gravy, Dacres Lane or Tangra, Chandrima S. Bhattacharya traces the journey of the ubiquitous Calcutta chowmin". Calcutta Telegraph. Archived from the original on 2015-07-28. Retrieved 2015-08-09 .
  54. ^ Athar, Ayesha (2019-05-10). "Recipe: Pakistani Style Chicken Chow Mein". National Courier.
  55. ^ "Chinese fried noodles-". ile-maurice.tripod.com . Retrieved 2022-01-10 .
  56. ^ a b "Top 10 Most Popular Mauritian Dishes". restaurants.mu . Retrieved 2022-01-10 .
  57. ^ Maurice, Recette Ile (2021-01-24). "Mine frit de l'ile Maurice" (in French). Retrieved 2022-01-10 .
  58. ^ a b c "Republic of Mauritius- Mauritian Cuisine". www.govmu.org . Retrieved 2022-01-10 .
  59. ^ Ng Tseung-Wong, Caroline; Verkuyten, Maykel (2015). "Multiculturalism, Mauritian Style: Cultural Diversity, Belonging, and a Secular State". American Behavioral Scientist. 59 (6): 679–701. doi:10.1177/0002764214566498. ISSN 0002-7642.
  60. ^ a b "Mine frit : un grand classique de la cuisine sino-mauricienne -" [Mine frit: a great classic of Sino-Mauritian cuisine]. Tasting Mauritius (in French). 2018-12-28. Retrieved 2022-01-10 .
  61. ^ "Chinese Cuisine". Cuizine Maurice . Retrieved 2022-01-10 .
  62. ^ "Mine Frite (Fried Noodles) Recipe". restaurants.mu . Retrieved 2022-01-10 .
  63. ^ Ly, Vicky (2015-04-16). "The Chinese-Mexican cuisine born of US prejudice". NPR. Archived from the original on 2018-05-12. Retrieved 2018-05-12 .
  64. ^ a b Tamang, Alina. "How to Make Mouthwatering Nepali Style Chicken Chowmein?". Utsav 360.
  65. ^ "35 must try food in Nepal – List of most popular Nepali food". Nepal101. 2020-12-12.
  66. ^ "Buff Chowmein (Nepali Style Chowmein)". Kathmandu MoMo House & Bar.
  67. ^ "Buff Chowmein Recipe | Buff Sukuti Chowmein". Listy Recipe. 2020-04-01.
  68. ^ "Nepali-Style Chow Mein". Paris Kathmandu. 2020-04-09.
  69. ^ "Lunch Bunch: A Peruvian twist; Andes fare meets Mexican eatery". Times Record News. 2012-07-06. Archived from the original on 2013-10-20. Retrieved 2013-10-19 .
  70. ^ "Tallarin Saltado Recipe – Peruvian Stir-Fried Noodles". EatPeru.
  71. ^ "Tallarin Saltado". Chewing Happiness.
  72. ^ "Tallarín Saltado Criollo". Comidas Peruanas (in Spanish).

torresiniand.blogspot.com

Source: https://en.wikipedia.org/wiki/Chow_mein

0 Response to "Instant Pot American Chop Suey Frozen Beef"

Post a Comment

Subscribe to: Post Comments (Atom)

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel